Outreach

Food Science: the pathway to STEM

Project Background: This USDA-funded project aimed to increase interest in food science-based STEM for girls and underserved communities. In collaboration with team members from the University of Guelph, the UMass Food Science Extension team developed five food science-themed programs to be delivered virtually or in person. Each program includes a safe-to-use science kit that is uniquely designed to be easy to clean, portable, and low cost that provides 3 hands-on engagement activities. Program modules introduce various food science concepts, including processing, ingredients, biopolymers, powders, and surface tension.

Each food science program is a 2-hour time block that includes:

• introductions, icebreakers, and connections to real-world scientists in the field
• demonstration the concept by showing participants how the science relates to their everyday lives
• three hands-on activities aimed at providing engagement and scientific confidence
• a scientific summary to reinforce the relevance of each engagement activity
• video tutorials for each activity 

Throughout the project, our team hosted 21 hands-on learning STEM programs targeted to girls and underrepresented youth in rural communities with organizational partners from the YMCA, Girls Inc, 4H, and Girl Scouts. As a result, these programs reached 213 youth and totaled an estimated (384 contact hours). The 5 newly prepared programs are open-access modules for other STEM outreach coordinators to use with youth that include: a user guide, an instructor guide, a product supply inventory, and video tutorials demonstrating each activity.

Project Goal:

Relevance:

The STEM field is declining in interest among young people, especially in females and underrepresented communities. It is imperative to have better perspectives in different cultural backgrounds directed toward solving problems for the global process and sustaining our economy. Early experiences in STEM, such as hands-on labs, can improve a student’s self-confidence and self-efficacy in the subject. Using food science as a vehicle to introduce interest in science can help demonstrate how science connects to their everyday life because food connects to key science principles (i.e. chemistry, biology, physics, and engineering). Therefore, a team of food scientists from UMass Amherst and UGuelph prepared hands-on STEM programs targeted to youth communities to promote interest in STEM career paths

Outputs and Extension Materials:

Program Description: Have you ever thought about why water forms droplets on windows when it rains? Or why do we need to shake some salad dressings vigorously before use? During this fun interactive session, you will use different techniques to study surface tension and how it plays a role in the properties of food.

• FOOD PROCESSING: Science of Squeezing a Lemon!
  Program Description: Playing with your food is fun when you can do it scientifically! Learn about processes we routinely apply to raw materials to transform them into foods. Enjoy this hands-on program, where we will practice food processing methods, discuss the value of food processing, and learn how to get more out of your food by using food science in real-world applications!
• BIOPOLYMERS: Unraveling the Mystery of Food!
  Program Description: Do you like to play with food and learn about science? Learn about biopolymers found in food and discover that these are materials all around you! From the foods we eat to the packaging that they are shipped to the tools we use to prepare food, biopolymers are everywhere. Join us in exploring biopolymers, including solving a scientific mystery and using technical tools used in food science labs for real-world applications.
• FOOD INGREDIENTS: Fun with Food Function!
  Program Description: Learn about food ingredients and how they can help to improve the quality of foods! The function of ingredients goes beyond taste. In this program, experience three hands-on experiments demonstrating different ingredients' functions in food stability and properties. Join us in learning why foods are designed the way they are by using food science in real-world applications!                
• SURFACE TENSION: Let’s Mix Oil and Water!
  Program Description: Have you ever thought about why water forms droplets on windows when it rains? Or why do we need to shake some salad dressings vigorously before use? During this fun interactive session, you will use different techniques to study surface tension and how it plays a role in the properties of food.
• FOOD POWDERS: The Power of Food Particles!
  Program Description: Have you ever enjoyed a cup of cocoa or a chilled glass of lemonade? These foods are easy to prepare because of food science. Join us in our new pilot program to learn the power of powders by learning about their different properties. During this hands-on program, we will study the physical properties of powders and conduct experiments to learn how powders behave in different food applications. Join us to discover the power of food powders and how food scientists use them in real-world applications.

Sponsorships:

This program was developed by the University of Massachusetts and the University of Guelph under the funded support by the Women and Minorities in Science, Technology, Engineering, and Mathematics Fields Program (Grant no. 2019-38503-330222) from the USDA National Institute of Food and Agriculture. 

Acknowledgments:

• The UMass Girls Inc. Eureka! program
• Girls Inc. of the Valley
• Girl Scouts of Central and Western Massachusetts
• The YMCA in Orange
• UMass Extension 4-H Youth Development Program
• The Hadley Public Library